Indian coriander chutney: A green and minty twist to your savouries
This dip can be eaten with samosas, chaat and even sandwiches
| PREP TIME | 5 m |
|---|---|
| COOK TIME | 10m |
| SERVES | 4 |
1 cup coriander leaves
1 cup mint leaves
1 inch ginger peeled and chopped
½ - 2 green chillies, according to spice tolerance
Salt to taste
1½ piece of a medium sized lemon
1tsp of chaat masala (you can make at home by combining equal measures of black salt, dried mango powder and roasted cumin powder)
¼tsp of black salt
Water as required
1. In a grinder, add the roughly chopped leaves, ginger and green chillies and grind with 1 tablespoon of water into a smooth thick paste. Some add a dash of lemon juice, a tablespoon of roasted peanuts, a tablespoon of grated coconut and 2 or 3 cloves of garlic, prior to blending.
2. Transfer to a bowl and stir in salt, black salt, red chili powder, chaat masala, cumin powder, and black pepper powder. Some add a dash of lemon juice, a tablespoon of roasted peanuts, a tablespoon of grated coconut and 2 or 3 cloves of garlic.
3. Strain the paste or pulp into a large bowl and add 2 cups of water in it, or enough water for desired consistency.
Note: The watery mint sauce is best served chilled with pani puri.
- Writer is a restaurant manager at a branch of Chatori Gali in Dubai and an avid foodie
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